Search Results for "Tomato"
Recipe Results 44 of 114 pages
Zucchini Snack Pizzas
Zucchini Snack Pizzas Ingredients: 1 large zucchini, washed and trimmed 1 tomato, coarsely chopped 1 cup grated mozzarella cheese 4 to 6 basil leaves, chiffonaded, for garnish Directions: Preheat oven to 400˚F. Cut the zucchini horizontally or severely on the bias about 1/3 inch thick. Brush with olive oil and season with salt and pepper.
Zucchini Corn Tacos
Zucchini Corn Tacos Ingredients: 6 corn tortillas 2 tomatoes, seeded and diced into 1/2-inch pieces 1 Tbsp. fresh oregano, minced 1 zucchini, unpeeled and diced into 1/2-inch pieces 1/4 tsp. chili powder 1/2 cup sweet onion, finely minced 1/2 tsp. ground cumin 3 ears corn, shucked and kernels cut off cobs; discard cobs 1 Tbsp.
Easy Chicken Ratatouille
Easy Chicken Ratatouille Courtesy of: Cleveland Clinic Ingredients: 1 tbsp canola oil 4 medium chicken breast halves, skinned, and fat removed, boned and cut into 1-inch pieces 2 zucchini, about 7 inches long, thinly sliced 1 small eggplant, cut into 1-inch cubes 1 medium onion, thinly sliced 1 medium green pepper, cut into 1-inch pieces
Burgers with Grilled Onions
Burgers with Grilled Onions Ingredients: 1-1/2 pounds Ground Beef (93% lean or leaner) 1 large sweet onion, cut crosswise into 1/2-inch thick slices 4 hamburger buns, split, toasted Toppings: Lettuce leaves, tomato slices (optional) Directions: Lightly shape Ground Beef into four 3/4-inch thick patties. Brush onion with cooking spray. Place patties and onion slices on
Zucchini Noodle Greek Salad
Zucchini Noodle Greek Salad Ingredients: 5 cups grated zucchini (from approximately 2 medium-large zucchini) 2 medium cucumbers, peeled and chopped into bite-size pieces (about 4 cups) 3 medium tomatoes, chopped into bite-size pieces (about 4 cups) 1/4 small red onion (thinly sliced) 1/4 cup pitted black olives, like Kalamata, finely chopped 1/2 teaspoon dried oregano
Taco Salad With Beef and Avocado
Taco Salad With Beef and Avocado Yield: 4 servings Ingredients: 1 tablespoons coconut oil 1 pound grass-fed ground beef 2 teaspoons ground cumin 1 teaspoon ground coriander 1/4 teaspoon chipotle chile powder 1 teaspoon dried oregano 1 teaspoon sea salt 1 ripe avocado, pitted, peeled, and cut into large chunks 2 tablespoons extra-virgin olive oil
Spanish Beef Casserole
Spanish Beef Casserole Ingredients: 1 lb. extra lean ground beef 1 medium onion, chopped 1 can whole kernel, drained 1 can black beans, rinsed and drained 1 pkg. taco seasoning mix 8 to 12 corn tortillas 3/4 cup nonfat sour cream 2 cans Rotel tomatoes w/green chilies, drained 1/3 cup Mexican blend or taco cheese,
Huevos Rancheros
Huevos Rancheros Yield: 4 Servings Ingredients: 4 large EGGS 1 tsp. canola oil 1/4 cup finely chopped onion 1 small garlic clove, minced 1 tsp. each ground cumin and dried oregano 1/8 tsp. salt 1 Tbsp. no-salt-added tomato paste 1 Tbsp. roasted, diced green jalapeno pepper 1 can (14 oz.) diced tomatoes, undrained 4 small
Mexican Rice
Mexican Rice Ingredients: 2 tablespoon vegetable oil 2 cups rice, long-grain white, uncooked 3 cups chicken broth, low-sodium 1 1/2 cups onion (white, finely chopped) 2 teaspoon garlic (minced) 1 can Mexican or Italian style tomatoes (14 1/2 ounce) 1/2 teaspoon salt 1 green bell pepper (seeded and chopped) Directions: Heat oil in medium-size saucepan
Beef Burgundy
Beef Burgundy Ingredients: 2 pounds boneless beef chuck, cut into 1-inch pieces 1/3 cup flour 1/3 cup olive oil 2 beef bouillon cubes 2 cups hot water 2 garlic cloves, minced 1 can (6 ounces) tomato paste 1-1/2 cups Burgundy or Pinot Noir 1/2 pound small white onions 4 carrots, finely chopped 1 bay leaf
